Method for increasing content of resveratrol in peanut buds by virtue of cell suspension culture technique

A cell suspension, resveratrol technology, applied in horticultural methods, botanical equipment and methods, applications, etc., can solve problems such as the lack of resveratrol, and achieve the advantages of avoiding oxidative browning, increasing yield, and promoting proliferation. Effect

Active Publication Date: 2020-06-19
BENGBU COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, most of the peanut seeds are pretreated by physical or chemical methods to promote the synthesis of r

Method used

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  • Method for increasing content of resveratrol in peanut buds by virtue of cell suspension culture technique
  • Method for increasing content of resveratrol in peanut buds by virtue of cell suspension culture technique
  • Method for increasing content of resveratrol in peanut buds by virtue of cell suspension culture technique

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～3

[0020] The preparation method of the Botrytis cinerea fermentation extract used in Examples 1 to 3 is: at 28° C., the Botrytis cinerea is inoculated in the PDA liquid medium, and the inoculum size is 5×10 4 spores / mL, culture at constant temperature at 150r / min for 10 days, after ultrasonic homogenization, add 2 times the volume of 85% ethanol solution, reflux at 80°C for 6 hours, repeat twice, combine the reflux liquid, and recover ethanol by vacuum rotary evaporation. After drying, the Botrytis cinerea fermentation extract is obtained.

Embodiment 1

[0022] A method utilizing cell suspension culture technology to improve resveratrol content in peanut buds, comprising the following steps:

[0023] S1: Preparation of peanut bud culture solution: 600 μmol / LCuSO per liter 4 In the solution, add 30 g of sucrose, 0.08 g of phenylalanine, 0.3 g of Botrytis cinerea fermentation extract, and 0.04 g of sodium ferulate;

[0024] S2: Cutting treatment: Soak and disinfect peanut buds in 0.5% sodium hypochlorite solution for 30 minutes, then rinse repeatedly with deionized water for 3 times, cut 2.0 g of sterilized peanut buds into 1.0 cm, add them to 40 mL of peanut bud culture solution, and Treat at 3000r / min shearing speed for 6s to obtain peanut bud culture mixed suspension;

[0025] S3: UV treatment: at 25°C, place the resulting mixed suspension of peanut bud culture in a radiant intensity of 150 μW / cm 2 Under ultraviolet light, irradiate for 10 minutes;

[0026] S4: Suspension culture: at 25° C., under the condition of avoiding...

Embodiment 2

[0028] A method utilizing cell suspension culture technology to improve resveratrol content in peanut buds, comprising the following steps:

[0029] S1: Preparation of peanut bud culture solution: 600 μmol / LCuSO per liter 4 Add 30g of sucrose, 0.1g of phenylalanine, 0.3-1.5g of Botrytis cinerea fermentation extract, and 0.06g of sodium ferulate to the solution;

[0030] S2: Cutting treatment: Soak and disinfect peanut buds in 0.5% sodium hypochlorite solution for 30 minutes, then rinse repeatedly with deionized water for 3 times, cut 2.0 g of sterilized peanut buds into 1.0 cm, add them to 40 mL of peanut bud culture solution, and Treat at 4000r / min shearing speed for 12s to obtain peanut bud culture mixed suspension;

[0031] S3: UV treatment: at 25°C, place the resulting mixed suspension of peanut bud culture in a radiant intensity of 150 μW / cm 2 Under ultraviolet light, irradiate for 10 minutes;

[0032] S4: Suspension culture: at 25° C., under the condition of avoiding ...

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Abstract

The invention discloses a method for increasing content of resveratrol in peanut buds by virtue of a cell suspension culture technique. The method comprises the following steps: (S1) preparing peanutnut culture liquid: adding 30g-35g of sucrose, 0.08g-0.12g of phenylalanine, 0.3g-1.5g of a Botrytis cinerea fermenting extract and 0.04g-0.08g of sodium ferulate into each liter of 600umol/L CuSO4 solution; (S2) shearing: disinfecting the peanut buds, shearing the peanut buds into tissue blocks with lengths of 0.8cm-1.2cm, adding the tissue blocks into the peanut nut culture liquid, controlling the solid-liquid ratio at 2.0g to 40mL, and carrying out processing in a shearing rotating speed of 3000r/min-7000r/min for 6s-24s, so as to obtain peanut bud culture mixed suspension; (S3) ultravioletprocessing: radiating the peanut bud culture mixed suspension under ultraviolet light at 25 DEG C for 10-30 minutes; and (S4) suspension culture: carrying out constant-temperature shaking culture onthe ultraviolet-processed peanut bud culture mixed suspension at 25 DEG C for 16h-40h in a rotating speed of 100r/min-120r/min under a light-shading dark condition. By taking peanut buds as an induction object, induction of synthesis of the resveratrol in a culture process of the tissue blocks of the peanut buds is realized for the first time by virtue of combination of a plant cell suspension culture technique and a resveratrol enriching technique.

Description

technical field [0001] The invention belongs to the technical field of resveratrol induction and enrichment, and in particular relates to a method for increasing the content of resveratrol in peanut buds by using cell suspension culture technology. Background technique [0002] Resveratrol is a polyphenolic compound with the scientific name of 3,4,5-trihydroxystilbene, also known as stilbene, a colorless needle-like crystal, easily soluble in organic solvents such as ethanol, ether, and acetone. Resveratrol has excellent antioxidant activity. In addition, resveratrol also has good antitumor activity, and can also prevent cardiovascular disease, lower blood fat, lower blood pressure, etc. It has been widely used in food, health care, clinical medicine, cosmetics, etc. field is widely used. The main pharmacological mechanisms of resveratrol are: resveratrol can effectively remove hydroxyl radicals in the body, avoid DNA damage, and at the same time inhibit the formation of di...

Claims

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Application Information

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IPC IPC(8): A01H4/00
CPCA01H4/005
Inventor 陶志杰王改玲
Owner BENGBU COLLEGE
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